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Lin Heung Kui, says that Cantonese food is characterized by a seasonal, labor intensive method of cooking. He explains that since Cantonese dishes take so much effort to perfect, most restaurants just don’t do them properly anymore. Fortunately for us, Lin Heung Kui is still keeping the tradition alive with nostalgic dishes such as the winter melon soup and traditional-style roasted ham and chicken. One of the last push-cart dim sum restaurants left in Hong Kong, Lin Heung Kui is synonymous with great Canton fare. Bustling, hectic and split into two rambunctious floors, it is just like the dim sum parlors of yesteryear.

The duck’s bones are first removed and then stuffed with a mixture of barley, salted egg, ham and mushroom. Afterwards, the duck is deep fried and braised for up to four hours. All of the work is well worth it, since the juices of the various ingredients mingle together to create an aromatic filling, while the succulent meat falls off of the bones.